24 oz mushrooms (I used baby bella, but white button would work too) – reserve several large to add later
1 pound carrots
1 medium onion – chopped
4 cloves garlic – sliced
1 pound mashed butternut squash (I used some frozen I made last fall)
~2 cups chicken stock (I used some frozen I made earlier)
2 boneless, skinless chicken breasts (can use leftovers or whatever you have)
2 cans cannellini beans
Original Kitchen – pics 1 to 5
Day 1 – pics 6 to 12 (removed all cabinets, changed wiring, installed new light fixtures)
Day 2 – pics 13 & 14 (shelled new closet)
Day 3 – pics 15 – 18 (received cabinets)
Day 4 – pics 19 & 20 (minor work on closet, pantry cabinet unboxed)
Visited: June 15, 2014 – free
Visited for the first time. It’s about 1/2 between a friend and me and is pet friendly – friend has a dog. Land around the water lilies can be very wet – wear proper foot ware if photos are desired. Used a macro lens – very handy here in the wet.
National Park Service Website
1550 Anacostia Avenue Northeast
Washington, DC 20019
Memorial Day Week 2014
In and around Point of Woods Beach, Old Lyme, CT
Visited: May 29, 2014
Took my 55-200mm lens for this outing knowing that I’d need it if to have any hope of getting shots in the tidal basin. I continue to find this lense overkill for anything but the most distant shots. Guess I need more practice.
244 West Main Street
East Lyme, CT
Exit 72 off I-95: Follow the turnpike connector south to Route 156. Turn left and take Route 156 east for 1/4 mile to the park. The park street address is 244 West Main Street (Route 156).
Literally translated as “warm bath,” bagna càuda has three favorite Mediterranean ingredients: garlic, olive oil, and anchovies.
I don’t remember what I was searching for when I stumbled across this recipe. But it sounded awesome so I bought my first can of anchovies and the rest is history. I made my first batch the weekend of March 29-30. Once it was finished I dunked some sourdough into it and quickly fell in love. The following week my parents and aunt and uncle dropped by for the night on their way to Nashville for the Women’s Final Four – bleed blue husky nation! We were roasting brussel sprouts and instead of olive oil and salt, we coated them in this sauce – it came out amazing. I also put a small dish on the island and the love spread quickly.
So when I arrived in Connecticut for Easter weekend, I whipped up a double batch (depicted below). I think I used more garlic than specified but with the differing sizes of cloves it really doesn’t make much difference. The limiting factor are the anchovies. The can had about 8 fillets so I doubled the butter (to 2 sticks) and olive oil (to 1 full cup). I didn’t rinse oil packed anchovies but did scrape out some of the stray bones. I also believe I used more lemon zest and juice than strictly called for. I zested 2 lemons and used all their juice. I also didn’t add any extra salt – the anchovies were salty enough for us. Your mileage may vary.
I used a small food processor to make the paste – used a knife the first time when I made only a single batch. If you don’t have good knife skills the food processor is definitely easier. I keep the extra in the frig in glass peanut butter jars or canning jars and use the microwave to reheat as needed (remove the lid first, please.)
300 Tingey St SE, Washington, DC 20003
[on the corner of 4th and Tinget – 1 block south and 1 block east of the Navy Yard Metro exit]
February 7, 2014 – 4 adults
2 pounds mashed butternut squash
4 large shallots – chopped
1 clove garlic – chopped
2 large apples, peeled, cored, chopped
1 cup white wine
2 cups stock
1 ripe HASS Avacado
½ to 1 tomato, seeded and chopped
½ to 1 lime, juiced
½ to 1 small onion, minced (or shallot)
1 clove garlic, minced
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